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Sweet Potato & Black Bean Stew

This main dish stew is savory as much as it is sweet. The sweetness of orange sweet potatoes is dressed in the robustness of black beans.

Preparation Time: 30 minutes

2 Tbsp vegetable oil

1 ½ cups onion, chopped

1 1/2 tsp ground cumin

2 cups Swiss chard, frozen and chopped

3 cups sweet potatoes, peeled, cut into ½-inch cubes

6 cups black beans, low-sodium, drained and rinsed

1 ½ cups (12 oz) 100% orange juice

2 cups (16 oz) chicken or vegetable stock, low-sodium

2 tsp red wine vinegar

¼ tsp salt

¼ tsp pepper

Heat oil and briefly sauté onions until they smell sweet. Add the cumin and sauté until it smells toasted. Add the chard and heat through. Add sweet potatoes, black beans, orange juice, and vegetable stock. Bring to a boil and turn down to a simmer until the potatoes are tender, about 20 minutes. Add the vinegar, salt and pepper. Serve as a stew or over brown rice or couscous.